Healthy Chocolate Covered Peanut Butter Waffle Cookies

Sorry it’s been forever since I last posted, but I ended up having my baby boy 3 weeks early, so that was a great surprise! We are all doing well and baby Beckham is oh so cute! I can’t stop staring at him and I love him so much. However, staying home all day and supposedly “resting” can drive me a little crazy. I had to bake something! I’ve been craving anything peanut butter and chocolate so I decided to make these cute little gems. These waffle cookies turned out so good and make for the perfect treat. They are made with spelt flour, no refined sugars, and very little oil…definitely healthier than normal cookies or waffles. I love how they are crunchy on the outside and soft on the inside. Also, what’s not to love when they are dipped in dark chocolate!?! Seriously, you have got to make these right now. They are so easy to make, but looks like you slaved over them. These are great for easter coming up too! Healthy Chocolate Covered Peanut Butter Waffle Cookies
Makes about 20 waffle cookies

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp warm water)
2 cups spelt flour
2/3 cup coconut sugar
1/2 tsp baking soda
1/8 tsp salt
1/2 rounded tsp ground cinnamon 
1/2 cup creamy peanut butter (the natural drippy kind)
2 Tbsp coconut oil, melted
2 tsp vanilla extract
1/4 cup + 2 tablespoons non-dairy milk, room temperature 
Toppings: 1 cup dark chocolate chips, shredded coconut, hemp seeds, sprinkles

Heat the waffle iron to medium heat.

Prepare the flax egg by stirring together flax and water in a small bowl or cup. Let sit 5-10 minutes before using.

In a large bowl, whisk all the dry ingredients together (flour, sugar, baking soda, salt, and cinnamon).

In a small bowl, stir the wet ingredients together until well combined (peanut butter, coconut oil, vanilla, non-dairy milk, flax egg). Make sure the non-dairy milk is at room temperature or warmed a little bit to prevent coconut oil from hardening.

Add the contents of the small bowl to the large and mix with a wooden spoon until thoroughly combined.

Scoop 1 heaping tablespoon of batter and roll into a ball. Repeat until you have 4 balls and place each one on one quadrant of the waffle iron. Close the iron and let the cookies bake until golden brown. The time will vary depending on your waffle iron but for me it took about 1.5-2 minutes. Careful not to overcook them or burn them because they will be really crunchy and harden when cooled. Remove the cookies from the iron and repeat until all the batter is used.

For the chocolate coating, heat the chocolate chips in a small saucepan at low, stirring until melted or microwave in 30 second intervals, stirring in between. Dip the cookies halfway in the chocolate then place them on a baking sheet lined with wax paper. I also tried spooning the melted chocolate over half of the cookie and letting the excess chocolate drip off. Sprinkle your choice of topping over chocolate. Let the chocolate cool and harden before enjoying. Store in an airtight container or ziploc bag.


(Recipe adapted from The Colorful Kitchen)

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